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Stir soy sauce, maple syrup, cider vinegar and liquid smoke together in a small bowl. Add sliced mushrooms and toss to coat. Allow to marinate for 30 minutes, tossing occasionally to recoat.
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While the mushrooms marinate, bring a large pot of water to a boil and cook spaghetti according to package directions, until al dente. Reserve ½ cup of pasta water, then drain pasta into a colander. Return to pot and toss with a bit of olive oil.
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Place cashews, silken tofu, milk and nutritional yeast flakes into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.
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Coat the bottom of a large skillet with 2 tablespoons of olive oil and place over medium heat. When oil is hot, add mushrooms in as even a layer as possible. Allow to cook until browned on bottoms, about 5 minutes. Flip and allow to cook 5 minutes more on opposite sides. Remove mushrooms from skillet and transfer to a plate.
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Add 2 tablespoons more of oil to skillet. When oil is hot, add garlic and cook 2 minutes, until very fragrant. Add spaghetti, cashew mixture, peas, parsley and mushroom bacon to skillet. Toss everything a few times, until noodles are coated and ingredients are well mixed, adding some reserved pasta water to thin the sauce if needed. Season with salt and pepper to taste.
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Divide onto plates and sprinkle with red pepper flakes, cashew Parmesan and kala namak, if desired. Serve.